Cheesecakes
There are two basic types of cheesecake: chilled and baked. The former tend to be lighter in texture and often have a crushed biscuit base. Baked cheesecakes have a heavier texture and richer flavour. Most plain cheesecakes go particularly well with fruit, so you can top almost any of these cakes with a purée of fresh or cooked fruits.
Apricot Cheesecake
Makes one 23 cm/9 in cake
225 g/8 oz/2 cups ginger biscuit (cookie) crumbs
30 ml/2 tbsp soft brown sugar
50 g/2 oz/¼ cup butter or margarine, melted
For the filling:
15 g/½ oz/1 tbsp powdered gelatine
225 g/8 oz/1 cup caster (superfine) sugar
250 ml/8 fl oz/1 cup syrup from the can of apricots
90 ml/6 tbsp brandy or apricot brandy
45 ml/3 tbsp lemon juice
4 eggs, separated
450 g/1 lb/2 cups soft cream cheese
250 ml/8 fl oz/1 cup whipping cream
For the topping:
400 g/14 oz/1 large can apricot halves in syrup, drained and syrup reserved
90 ml/6 tbsp apricot brandy
30 ml/2 tbsp cornflour (cornstarch)
Stir the biscuit crumbs and brown sugar into the melted butter and press into the base of a 23 cm/9 in loose-bottomed cake tin (pan). Bake in a preheated oven at 160°C/335°F/gas mark 3 for 10 minutes. Remove and leave to cool.
To make the filling, blend the gelatine and half the sugar into the apricot syrup, brandy and lemon juice. Cook over a low heat for about 10 minutes, stirring continuously, until thickened. Stir in the egg yolks. Remove from the heat and leave to cool slightly. Beat the cheese until smooth. Slowly mix the gelatine mixture into the cheese and chill until slightly thickened. Whisk the egg whites until they form soft peaks, then gradually beat in the remaining sugar until the mixture is stiff and glossy. Beat the cream until stiff. Fold the two mixtures into the cheese and spoon into the baked base. Chill for several hours until firm.
Arrange the apricot halves on top of the cheesecake. Heat the brandy and cornflour together, stirring until thick and clear. Leave to cool slightly, then spoon over the apricots to glaze.
Avocado Cheesecake
Makes one 20 cm/8 in cake
225 g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs
75 g/3 oz/1/3 cup butter or margarine, melted
For the filling:
10 ml/2 tsp powdered gelatine
30 ml/2 tbsp water
2 ripe avocados
Juice of ½ lemon
Grated rind of 1 lemon
100 g/4 oz/½ cup cream cheese
75 g/3 oz/1/3 cup caster (superfine) sugar
2 egg whites
300 ml/½ pt/1¼ cups whipping or double (heavy) cream
Mix together the biscuit crumbs and melted butter or margarine and press into the base and sides of a greased 20 cm/8 in loose-bottomed cake tin (pan). Chill.
Sprinkle the gelatine over the water in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Leave to cool slightly. Peel and stone (pit) the avocados and mash the flesh with the lemon juice and rind. Beat in the cheese and sugar. Stir in the dissolved gelatine. Whisk the egg whites until stiff, then fold them into the mixture using a metal spoon. Whip half the cream until stiff, then fold it into the mixture. Spoon over the biscuit base and chill until set.
Whip the remaining cream until stiff, then pipe it decoratively on top of the cheesecake.
Banana Cheesecake
Makes one 20 cm/8 in cake
75 g/3 oz/1/3 cup butter or margarine, melted
175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs
For the filling:
2 bananas, mashed
350 g/12 oz/1½ cups firm tofu
100 g/4 oz/½ cup cottage cheese
Grated rind and juice of 1 lemon
Lemon slices to garnish
Mix together the butter or margarine and biscuit crumbs and press into the base of a greased 20 cm/8 in loose-bottomed cake tin (pan). Beat together all the topping ingredients and spoon over the base. Chill for 4 hours before serving garnished with lemon slices.
Light Caribbean Cheesecake
Makes one 20 cm/8 in cake
75 g/3 oz/1/3 cup butter or margarine
175 g/6 oz/1¾ cups plain (all-purpose) flour
A pinch of salt
30 ml/2 tbsp cold water
400 g/14 oz/1 large can pineapple, drained and chopped
150 g/5 oz/2/3 cup cottage cheese
2 eggs, separated
15 ml/1 tbsp rum
Rub the butter or margarine into the flour and salt until the mixture resembles breadcrumbs. Mix in enough water to make a pastry (paste). Roll out and use to line a 20 cm/8 in flan ring. Mix together the pineapple, cheese, egg yolks and rum. Whisk the egg whites until stiff, then fold them into the mixture. Spoon into the case (shell). Bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes. Allow to cool in the tin before turning out.
Black Cherry Cheesecake
Makes one 20 cm/8 in cake
75 g/3 oz/1/3 cup butter or margarine, melted
175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs
For the filling:
350 g/12 oz/1½ cups firm tofu
100 g/4 oz/½ cup cottage cheese
Grated rind and juice of 1 lemon
400 g/14 oz/1 large can black cherries, drained
Mix together the butter or margarine and biscuit crumbs and press into the base of a greased 20 cm/8 in loose-bottomed cake tin (pan). Beat together the tofu, cheese, lemon juice and rind, then stir in the cherries. Spoon over the base. Chill for 4 hours before serving.
Coconut and Apricot Cheesecake
Makes one 20 cm/8 in cake
For the crust:
200 g/7 oz/1¾ cups desiccated (shredded) coconut
75 g/3 oz/1/3 cup butter or margarine, melted
For the filling:
120 ml/4 fl oz/½ cup condensed milk
30 ml/2 tbsp lemon juice
250 g/9 oz/1 tub cream cheese
120 ml/4 fl oz/½ cup double (heavy) cream
For the topping:
5 ml/1 tsp powdered gelatine
30 ml/2 tbsp water
100 g/4 oz/1/3 cup apricot jam (conserve), sieved (strained)
30 ml/2 tbsp caster (superfine) sugar
Toast the coconut in a dry frying pan (skillet) until golden. Stir in the butter or margarine, then press the mixture firmly into a 20 cm/8 in pie dish. Chill.
Mix together the condensed milk and lemon juice, then stir in the cream cheese. Whip the cream until stiff, then fold it into the mixture. Spoon into the coconut base.
Mix the gelatine and water in a small pan over a very low heat and stir in the jam and sugar for a few minutes until clear and well blended. Spoon over the filling, then leave to cool and chill until set.
Cranberry Cheesecake
Makes one 23 cm/9 in cake
100 g/4 oz/1 cup digestive biscuit (Graham cracker) crumbs
50 g/2 oz/¼ cup butter or margarine, melted
225 g/8 oz cranberries, rinsed and drained
150 ml/¼ pt/2/3 cup water
150 g/5 oz/2/3 cup caster (superfine) sugar
15 g/½ oz/1 tbsp powdered gelatine
60 ml/4 tbsp water
225 g/8 oz/1 cup cream cheese
175 g/6 oz/¾ cup Ricotta cheese
5 ml/1 tsp vanilla essence (extract)
Mix together the biscuit crumbs and melted butter and press into the base of a greased 23 cm/9 in spring-form cake tin (pan). Chill.
Place the cranberries, 150 ml/¼ pt/ 2/3 cup of water and sugar in a pan and bring to the boil. Boil for 10 minutes, stirring occasionally. Sprinkle the gelatine over the 60 ml/4 tbsp of water in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Stir the gelatine into the cranberry mixture, remove from the heat and leave to cool slightly. Mix in the cheeses and vanilla essence. Spoon the mixture into the base and spread evenly. Chill for several hours until firm.
Ginger Cheesecake
Makes one 900 g/2 lb cake
275 g/10 oz/2½ cups ginger biscuit (cookie) crumbs
100 g/4 oz/½ cup butter or margarine, melted
225 g/8 oz/1 cup cream cheese
150 ml/¼ pt/2/3 cup double (heavy) cream
100 g/4 oz/½ cup caster (superfine) sugar
15 ml/1 tbsp chopped stem ginger
15 ml/1 tbsp brandy or ginger syrup
2 eggs, separated
Juice of 1 lemon
15 g/½ oz/1 tbsp powdered gelatine
Stir the biscuits into the butter. Mix together the cream cheese, cream, sugar, ginger and brandy or ginger syrup. Beat in the egg yolks. Put the lemon juice into a small pan and sprinkle over the gelatine. Leave to soak for a few minutes, then dissolve over a gentle heat. Do not boil. Whisk the egg whites into soft peaks. Stir 15 ml/1 tbsp thoroughly into the cheese mixture. Carefully fold in the remainder. Pour half the mixture into a lightly greased 900 g/2 lb loaf tin (pan). Sprinkle evenly with half the biscuit mixture. Add another layer of the remaining cheese and biscuit mixtures. Chill for several hours. Dip the tin in boiling water for a few seconds, then cover with a plate and turn out ready to serve.
Ginger and Lemon Cheesecake
Makes one 20 cm/8 in cake
175 g/6 oz/1½ cups gingernut biscuit (cookie) crumbs
50 g/2 oz/¼ cup butter or margarine, melted
15 g/½ oz/1 tbsp gelatine
30 ml/2 tbsp cold water
2 lemons
100 g/4 oz/½ cup cottage cheese
100 g/4 oz/½ cup cream cheese
50 g/2 oz/¼ cup caster (superfine) sugar
150 ml/¼ pt/2/3 cup plain yoghurt
150 ml/¼ pt/2/3 cup double (heavy) cream
Stir the biscuit crumbs into the butter or margarine. Press the mixture into the base of a 20 cm/8 in loose-bottomed flan ring. Sprinkle the gelatine on the water, then dissolve over a pan of hot water. Pare three strips of rind from one lemon. Grate the remaining rind of both lemons. Quarter the lemons, remove the pips and skin and purée the flesh in a food processor or blender. Add the cheese and mix. Add the sugar, yoghurt and cream and mix again. Mix in the gelatine. Pour over the base and chill until set. Decorate with the lemon rind.
Hazelnut and Honey Cheesecake
Makes one 23 cm/9 in cake
175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs
75 g/3 oz/1/3 cup butter or margarine, melted
100 g/4 oz/1 cup hazelnuts
225 g/8 oz/1 cup cream cheese
60 ml/4 tbsp clear honey
2 eggs, separated
15 g/½ oz/1 tbsp powdered gelatine
30 ml/2 tbsp water
250 ml/8 fl oz/1 cup double (heavy) cream
Mix together the biscuit crumbs and butter and press into the base of a 23 cm/9 in loose-bottomed flan tin. Reserve a few hazelnuts for decoration and grind the remainder. Mix with the cream cheese, honey and egg yolks and beat well. Meanwhile, sprinkle the gelatine on the water and leave to stand until spongy. Place the bowl in a pan of hot water and stir until melted. Stir into the cheese mixture with the cream. Whisk the egg whites until stiff and gently fold them into the mixture. Spoon over the base and chill until set. Garnish with the whole hazelnuts.
Gooseberry and Ginger Cheesecake
Makes one 23 cm/9 in cake
3 pieces stem ginger, thinly sliced
50 g/2 oz/¼ cup granulated sugar
75 ml/5 tbsp water
225 g/8 oz gooseberries
50 g/2 oz/½ pack lime-flavoured jelly (jello)
15 g/½ oz/1 tbsp powdered gelatine
Grated rind and juice of ½ lemon
225 g/ 8 oz/1 cup cream cheese
75 g/3 oz/1/3 cup caster (superfine) sugar
2 eggs, separated
300 ml/½ pt/1¼ cups double (heavy) cream
75 g/3 oz/1/3 cup butter or margarine, melted
175 g/6 oz/1½ cups ginger biscuit (cookie) crumbs
Grease and line a 23 cm/9 in loose-bottomed flan ring. Arrange the stem ginger around the edge of the base. Dissolve the granulated sugar in the water in a pan, then bring to the boil. Add the gooseberries and simmer gently for about 15 minutes until just tender. Lift the gooseberries out of the syrup with a slotted spoon and arrange in the centre of the prepared tin. Measure the syrup and make up to 275 ml/9 fl oz/scant 1 cup with water. Return to a low heat and stir in the jelly until dissolved. Remove from the heat and leave until beginning to set. Spoon over the gooseberries and chill until set.
Sprinkle the gelatine over 45 ml/ 3 tbsp of the lemon juice in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Beat the cream cheese with the lemon rind, caster sugar, egg yolks, gelatine and half the cream. Whip the remaining cream until thick, then fold it into the mixture. Whisk the egg whites until stiff, then lightly fold them in. Spoon into the tin and chill until set.
Mix together the butter or margarine and biscuit crumbs and sprinkle over the cheesecake. Press down lightly to firm the base. Chill until firm.
Dip the base of the tin in hot water for a few seconds, run a knife around the edge of the cheesecake, then turn out on to a serving plate.
Light Lemon Cheesecake
Makes one 20 cm/8 in cake
For the base:
50 g/2 oz/¼ cup butter or margarine
50 g/2 oz/¼ cup caster (superfine) sugar
100 g/4 oz/1 cup digestive biscuit (Graham cracker) crumbs
For the filling:
225 g/8 oz/1 cup full-fat soft cheese
2 eggs, separated
100 g/4 oz/½ cup caster (superfine) sugar
Grated rind of 3 lemons
150 ml/¼ pt/2/3 cup double (heavy) cream
Juice of 1 lemon
45 ml/3 tbsp water
15 g/½ oz/1 tbsp powdered gelatine
For the topping:
45 ml/3 tbsp lemon curd
To make the base, melt the butter or margarine and sugar over a gentle heat. Stir in the biscuit crumbs. Press into the base of a 20 cm/8 in cake tin (pan) and chill in the fridge.
To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, half the sugar, the lemon rind and cream. Put the lemon juice, water and gelatine in a bowl and dissolve over a pan of hot water. Beat into the cheese mixture and leave until on the point of setting. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture. Spoon on to the base and smooth the surface. Chill for 3–4 hours until set. Spread with lemon curd to finish.
Lemon Muesli Cheesecake
Makes one 20 cm/8 in cake
175 g/6 oz/generous 1 cup muesli
75 g/3 oz/1/3 cup butter or margarine, melted
Finely grated rind and juice of 2 lemons
15 g/½ oz/1 tbsp powdered gelatine
225 g/8 oz/1 cup cream cheese
150 ml/¼ pt/2/3 cup plain yoghurt
60 ml/4 tbsp clear honey
2 egg whites
Stir the muesli into the butter or margarine and press into the base of a greased 20 cm/8 in loose-bottomed flan tin (pan). Chill until set.
Make the lemon juice up to 150 ml/¼ pt/2/3 cup with water. Sprinkle the gelatine over and leave to stand until soft. Stand the bowl in a pan of hot water and heat gently until the gelatine has dissolved. Mix together the lemon rind, cheese, yoghurt and honey, then stir in the gelatine. Whisk the egg whites until they form stiff peaks, then gently fold into the cheesecake mixture. Spoon over the base and chill until firm.
Mandarin Cheesecake
Makes one 20 cm/8 in cake
200 g/7 oz/1¾ cups digestive biscuit (Graham cracker) crumbs
75 g/3 oz/1/3 cup butter or margarine, melted
For the topping:
275 g/10 oz/1 large can mandarins, drained
15 g/½ oz/1 tbsp powdered gelatine
30 ml/2 tbsp hot water
150 g/5 oz/2/3 cup cottage cheese
150 ml/¼ pt/2/3 cup plain yoghurt
Mix together the biscuit crumbs and butter or margarine and press into the base of a 20 cm/8 in loose-bottomed flan ring. Chill. Crush the mandarins with the back of a spoon. Sprinkle the gelatine on the water in a small bowl and leave until spongy. Place the bowl in a pan of boiling water and leave until dissolved. Mix together the mandarins, cottage cheese, and yoghurt. Stir in the gelatine. Spoon the filling mixture over the base and chill until set.
Lemon and Nut Cheesecake
Makes one 20 cm/8 in cake
For the base:
225 g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs
25 g/1 oz/2 tbsp caster (superfine) sugar
5 ml/1 tsp ground cinnamon
50 g/2 oz/¼ cup butter or margarine, melted
For the filling:
15 g/½ oz/1 tbsp powdered gelatine
30 ml/2 tbsp cold water
2 eggs, separated
100 g/4 oz/½ cup caster (superfine) sugar
350 g/12 oz/1½ cups full-fat soft cheese
Grated rind and juice of 1 lemon
150 ml/¼ pt/2/3 cup double (heavy) cream
25 g/1 oz/¼ cup chopped mixed nuts
Stir in the biscuit crumbs, sugar and cinnamon into the butter or margarine. Press over the base and sides of a 20 cm/8 in loose-bottomed flan tin (pan). Chill.
To make the filling, dissolve the gelatine in the water in a small bowl. Stand the bowl in a pan of hot water and stir until the gelatine dissolves. Remove from the heat and leave to cool slightly. Beat together the egg yolks and sugar. Stand the bowl over a pan of gently simmering water and continue to beat until the mixture is thick and light. Remove from the heat and beat until lukewarm. Fold in the cheese, lemon rind and juice. Whip the cream until stiff, then fold it into the mixture with the nuts. Carefully stir in the gelatine. Whisk the egg whites until stiff, then fold them into the mixture. Spoon into the base and chill for several hours or overnight before serving.
Lime Cheesecake
Serves 8
For the base:
40 g/1½ oz/2 tbsp clear honey
50 g/2 oz/¼ cup demerara sugar
225 g/8 oz/2 cups rolled oats
100 g/4 oz/½ cup butter or margarine, melted
For the filling:
225 g/8 oz/1 cup quark
250 ml/8 fl oz/1 cup plain yoghurt
2 eggs, separated
50 g/2 oz/¼ cup caster (superfine) sugar
Grated rind and juice of 2 limes
15 g/½ oz/1 tbsp powdered gelatine
30 ml/2 tbsp boiling water
Stir the honey, demerara sugar and oats into the butter or margarine. Press into the base of a greased 20 cm/8 in cake tin (pan).
To make the filling, mix together the quark, yoghurt, egg yolks, sugar and lime rind. Sprinkle the gelatine on the lime juice and hot water and leave until dissolved. Warm over a bowl of hot water until transparent, then stir into the mixture and stir gently until beginning to set. Whisk the egg whites until they form soft peaks, then fold into the mixture. Spoon over the prepared base and leave to set.
St Clement’s Cheesecake
Makes one 20 cm/8 in cake
50 g/2 oz/¼ cup butter or margarine
100 g/4 oz/1 cup digestive biscuit (Graham cracker) crumbs
2 eggs, separated
A pinch of salt
100 g/4 oz/½ cup caster (superfine) sugar
45 ml/3 tbsp orange juice
45 ml/3 tbsp lemon juice
15 g/½ oz/1 tbsp gelatine
30 ml/2 tbsp cold water
350 g/12 oz/1½ cups cottage cheese, sieved
150 ml/¼ pt/2/3 cup double (heavy) cream, whipped
1 orange, peeled and sliced
Rub a 20 cm/8 in loose-bottomed cake tin (pan) with the butter and sprinkle with the biscuit crumbs. Beat the egg yolks with the salt and half the sugar until thick and creamy. Put into a bowl with the orange and lemon juices and stir over a pan of hot water until the mixture begins to thicken and will coat the back of a spoon. Dissolve the gelatine in the cold water and heat gently until syrupy. Stir into the fruit juice mixture, then leave to cool, stirring occasionally. Stir in the cottage cheese and cream. Whisk the egg whites until stiff, then fold in the remaining sugar. Fold into the cheesecake mixture and pour into the cake tin. Chill until firm. Turn out and sprinkle with any loose crumbs. Serve decorated with orange slices.
Pashka
Makes one 23 cm/9 in cake
450 g/1 lb/2 cups cream cheese
100 g/4 oz/½ cup butter or margarine, softened
150 g/5 oz/2/3 cup caster (superfine) sugar
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
175 g/6 oz/1 cup sultanas (golden raisins)
50 g/2 oz/¼ cup glacé (candied) cherries
100 g/4 oz/1 cup almonds
50 g/2 oz/1/3 cup chopped mixed (candied) peel
Mix together the cheese, butter or margarine, sugar and soured cream until well blended. Stir in the remaining ingredients. Spoon into a savarin mould, cover and chill overnight. Dip the mould in a pan of hot water for a few seconds, run a knife around the rim of the mould and invert the cheesecake on to a plate. Chill before serving.
Light Pineapple Cheesecake
Makes one 25 cm/10 in cake
225 g/8 oz/1 cup butter or margarine
225 g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs
450 g/1 lb/2 cups quark
1 egg, beaten
5 ml/1 tsp almond essence (extract)
15 ml/1 tbsp caster (superfine) sugar
25 g/1 oz/¼ cup ground almonds
100 g/4 oz canned pineapple, chopped
Melt half the butter or margarine and stir in the biscuit crumbs. Press into the base of a 25 cm/10 in flan dish and leave to cool. Cream the remaining butter or margarine with the quark, egg, almond essence, sugar and ground almonds. Stir in the pineapple. Spread over the biscuit base and chill for 2 hours.
Pineapple Cheesecake
Makes one 20 cm/8 in cake
75 g/3 oz/1/3 cup butter or margarine, melted
175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs
15 g/½ oz/1 tbsp powdered gelatine
425 g/15 oz/1 large can pineapple in natural juice, drained and juice reserved
3 eggs, separated
75 g/3 oz/1/3 cup caster (superfine) sugar
150 ml/¼ pt/2/3 cup single (light) cream
150 ml/¼ pt/2/3 cup double (heavy) cream
225 g/8 oz/2 cups Cheddar cheese, grated
150 ml/¼ pt/2/3 cup milk
150 ml/¼ pt/2/3 cup whipping cream
Mix the butter or margarine with the biscuit crumbs and press into the base of a 20 cm/8 in loose-bottomed flan ring. Chill until firm.
Sprinkle the gelatine over 30 ml/ 2 tbsp of the reserved pineapple juice in a bowl and leave until spongy. Reserve a little of the pineapple for decoration, then chop the remainder and arrange over the biscuit base. Stand the bowl in a pan of hot water and leave until dissolved. Whisk together the egg yolks, sugar and 150 ml/ ¼ pt/2/3 cup of the reserved pineapple juice in a heatproof bowl set over a pan of gently simmering water until the mixture is thick and trails off the whisk in ribbons. Remove from the heat. Whip together the single and double creams until thick, stir in the cheese and milk, then fold into the egg mixture with the gelatine. Leave to cool. Whisk the egg whites until stiff, then gently fold into the mixture. Spoon over the pineapple and chill until set.
Whip the whipping cream and pipe rosettes round the top of the cake, then decorate with the reserved pineapple.
Raisin Cheesecake
Serves 8
For the base:
100 g/4 oz/½ cup butter or margarine
40 g/1½ oz/2 tbsp clear honey
50 g/2 oz/¼ cup demerara sugar
225 g/8 oz/2 cups rolled oats
For the filling:
225 g/8 oz/1 cup cottage cheese
150 ml/¼ pt/2/3 cup plain yoghurt
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
50 g/2 oz/1/3 cup raisins
15 g/½ oz/1 tbsp powdered gelatine
60 ml/4 tbsp boiling water
Melt the butter or margarine, then stir in the honey, sugar and oats. Press into the base of a greased 20 cm/8 in cake tin (pan).
To make the filling, sieve the cottage cheese into a bowl and mix with the yoghurt and soured cream. Stir in the raisins. Sprinkle the gelatine on the hot water and leave until dissolved. Warm over a bowl of hot water until transparent, then stir into the mixture and stir gently until beginning to set. Spoon over the prepared base and leave to set.
Raspberry Cheesecake
Makes one 15 cm/6 in cake
75 g/3 oz/1/3 cup butter or margarine, melted
175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs
3 eggs, separated
300 ml/½ pt/1¼ cups milk
25 g/1 oz/2 tbsp caster (superfine) sugar
15 g/½ oz/1 tbsp gelatine
30 ml/2 tbsp cold water
225 g/8 oz/1 cup cream cheese, lightly beaten
Grated rind and juice of ½ lemon
450 g/1 lb raspberries
Mix together the butter or margarine and biscuits and press into the base of a loose-bottomed 15 cm/6 in cake tin (pan). Chill while making the filling.
Whisk the egg yolks, then pour into a pan with the milk and heat gently, stirring continuously, until the custard thickens. Remove from the heat and stir in the sugar. Sprinkle the gelatine on the hot water and leave until dissolved. Warm over a bowl of hot water until transparent, then stir into the cheese with the custard, lemon rind and juice. Whisk the egg whites until stiff, then fold into the mixture and spoon over the base. Chill to set. Decorate with the raspberries just before serving.
Sicilian Cheesecake
Makes one 25 cm/10 in cake
900 g/2 lb/4 cups Ricotta cheese
100 g/4 oz/2/3 cup icing (confectioners’) sugar
5 ml/1 tsp grated orange rind
100 g/4 oz/1 cup plain (semi-sweet) chocolate, grated
275 g/10 oz chopped mixed fruit
275 g/10 oz sponge finger biscuits (cookies) or sponge cake, sliced
175 ml/6 fl oz/¾ cup rum
Beat the Ricotta with half the sugar and the orange rind. Reserve 15 ml/1 tbsp of the chocolate and fruit for decoration, then fold the remainder into the mixture. Line a 25 cm/10 in cake tin (pan) with clingfilm (plastic wrap). Dip the biscuits or sponge into the rum to moisten, then use most of them to line the bottom and sides of the tin. Spread the cheese mixture inside. Dip the remaining biscuits in the rum and use to cover the cheese mixture. Cover with clingfilm (plastic wrap) and press down. Chill for 1 hour until firm. Turn out, using the clingfilm to help, dust with the remaining icing sugar and decorate with the reserved chocolate and fruit.
Glazed Yoghurt Cheesecake
Makes one 23 cm/9 in cake
For the base:
2 eggs
75 g/3 oz/¼ cup clear honey
100 g/4 oz/1 cup wholemeal (wholewheat) flour
10 ml/2 tsp baking powder
A few drops of vanilla essence (extract)
For the filling:
25 g/1 oz/2 tbsp powdered gelatine
30 ml/2 tbsp caster (superfine) sugar
75 ml/5 tbsp water
225 g/8 oz/1 cup plain yoghurt
225 g/8 oz/1 cup soft cream cheese
75 g/3 oz/¼ cup clear honey
250 ml/8 fl oz/1 cup whipping cream
For the topping:
100 g/4 oz raspberries
45 ml/3 tbsp jam (conserve)
15 ml/1 tbsp water
To make the base, whisk the eggs and honey until fluffy. Gradually work in the flour, baking powder and vanilla essence to make a smooth dough. Roll out on a lightly floured surface and place in the base of a greased 23 cm/9 in loose-bottomed cake tin (pan). Bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes. Remove from the oven and leave to cool.
To make the filling, dissolve the gelatine and sugar in the water in a small bowl, then leave the mixture in a pan of hot water until transparent. Remove from the water and leave to cool slightly. Beat together the yoghurt, cream cheese and honey until well blended. Whisk the cream until stiff. Fold the cream into the yoghurt mixture, then fold in the gelatine. Spoon over the base and leave to set.
Arrange the raspberries in an attractive pattern over the top. Melt the jam with the water, then push through a sieve (strainer). Brush over the top of the cheesecake and chill before serving.
Strawberry Cheesecake
Makes one 20 cm/8 in cake
100 g/4 oz/1 cup digestive biscuit (Graham cracker) crumbs
25 g/1 oz/2 tbsp demerara sugar
50 g/2 oz/¼ cup butter or margarine, melted
15 ml/1 tbsp powdered gelatine
45 ml/3 tbsp water
350 g/12 oz/1½ cups cottage cheese
50 g/2 oz/¼ cup caster (superfine) sugar
Grated rind and juice of 1 lemon
2 eggs, separated
300 ml/½ pt/1¼ cups single (light) cream
100 g/4 oz strawberries, sliced
120 ml/4 fl oz/½ cup double (heavy) cream, whipped
Mix together the biscuit crumbs, demerara sugar and butter or margarine and press into the base of a 20 cm/8 in loose-bottomed flan tin (pan). Chill until firm.
Sprinkle the gelatine on the water and leave until spongy. Stand the bowl in a pan of hot water and leave until transparent. Mix together the cheese, caster sugar, lemon rind and juice, egg yolks and single cream. Beat in the gelatine. Whisk the egg whites until stiff, then fold into the cheese mixture. Spoon over the base and chill until set.
Arrange the strawberries over the top of the cheesecake and pipe the cream round the edge to decorate.
Sultana and Brandy Cheesecake
Makes one 20 cm/8 in cake
100 g/4 oz/2/3 cup sultanas (golden raisins)
45 ml/3 tbsp brandy
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup soft brown sugar
75 g/3 oz/¾ cup plain (all-purpose) flour
75 g/3 oz/¾ cup ground almonds
2 eggs, separated
225 g/8 oz/1 cup cream cheese
100 g/4 oz/½ cup curd (smooth cottage) cheese
A few drops of vanilla essence (extract)
150 ml/¼ pt/2/3 cup double (heavy) cream
Put the sultanas in a bowl with the brandy and leave to soak until plump. Cream together the butter or margarine and 50 g/2 oz/¼ cup of sugar until pale and fluffy. Mix in the flour and ground almonds and blend together to a dough. Press into a greased 20 cm/8 in loose-bottomed cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 12 minutes until browned. Leave to cool.
Beat the egg yolks with half the remaining sugar. Beat in the cheeses, vanilla essence, sultanas and brandy. Whip the cream until stiff, then fold into the mixture. Whisk the egg whites until stiff, then whisk in the remaining sugar and beat again until stiff and glossy. Fold into the cheese mixture. Spoon over the cooked base and chill for several hours until set.
Baked Cheesecake
Makes one 20 cm/8 in cake
50 g/2 oz/¼ cup butter or margarine, melted
225 g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs
225 g/8 oz/1 cup cottage cheese
100 g/4 oz/½ cup caster (superfine) sugar
3 eggs, separated
25 g/1 oz/¼ cup cornflour (cornstarch)
2.5 ml/½ tsp vanilla essence (extract)
400 ml/14 fl oz/1¾ cups soured (dairy sour) cream
Blend together the butter or margarine and biscuit crumbs and press into the base of a greased 20 cm/8 in loose-bottomed flan tin (pan). Mix together all the remaining ingredients except the egg whites. Beat the egg whites until stiff, then fold into the mixture and spoon over the biscuit base. Bake in a preheated oven at 150°C/300°F/gas mark 3 for 1½ hours. Turn off the oven and open the door slightly. Leave the cheesecake in the oven until cool.
Baked Cheesecake Bars
Makes 16
75 g/3 oz/1/3 cup butter or margarine
100 g/4 oz/1 cup plain (all-purpose) flour
75 g/3 oz/1/3 cup soft brown sugar
50 g/2 oz/½ cup chopped pecan nuts
225 g/8 oz/1 cup cream cheese
50 g/2 oz/¼ cup caster (superfine) sugar
1 egg
30 ml/2 tbsp milk
5 ml/1 tsp lemon juice
2.5 ml/½ tsp vanilla essence (extract)
Rub the butter or margarine into the flour until the mixture resembles breadcrumbs. Stir in the brown sugar and nuts. Press all but 100 g/4 oz/1 cup of the mixture into a greased 20 cm/8 in cake tin (pan). Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 15 minutes until lightly browned.
Beat together the cream cheese and caster sugar until smooth. Beat in the egg, milk, lemon juice and vanilla essence. Spread the mixture over the cake in the pan and sprinkle with the reserved butter and nut mixture. Bake for a further 30 minutes until just set and lightly golden on top. Leave to cool, then chill and serve cold.
American Cheesecake
Makes one 23 cm/9 in cake
175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs
15 ml/1 tbsp caster (superfine) sugar
50 g/2 oz/¼ cup butter or margarine, melted
For the filling:
450 g/1 lb/2 cups cream cheese
450 g/1 lb/2 cups cottage cheese
250 g/9 oz/generous 1 cup caster (superfine) sugar
10 ml/2 tsp vanilla essence (extract)
5 eggs, separated
400 ml/14 fl oz/1 large can evaporated milk
120 ml/4 fl oz/½ cup double (heavy) cream
30 ml/2 tbsp plain (all-purpose) flour
A pinch of salt
15 ml/1 tbsp lemon juice
Mix the biscuit crumbs and sugar into the melted butter and press into the base of a 23 cm/9 in loose-bottomed cake tin (pan).
To make the filling, mix together the cheeses, then stir in the sugar and vanilla essence. Blend in the egg yolks, followed by the evaporated milk, cream, flour, salt and lemon juice. Whisk the egg whites until stiff, then carefully fold into the mixture. Spoon into the cake tin and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes. Leave to cool slowly, then chill before serving.
Baked Dutch Apple Cheesecake
Makes one 20 cm/8 in cake
100 g/4 oz/½ cup butter or margarine
175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs
2 eating (dessert) apples, peeled, cored and sliced
100 g/4 oz/2/3 cup sultanas (golden raisins)
225 g/8 oz/2 cups Gouda cheese, grated
25 g/1 oz/¼ cup plain (all-purpose) flour
75 ml/5 tbsp single (light) cream
2.5 ml/½ tsp ground mixed (apple-pie) spice
Grated rind and juice of 1 lemon
3 eggs, separated
100 g/4 oz/¾ cup caster (superfine) sugar
2 red-skinned apples, cored and sliced
30 ml/2 tbsp apricot jam (conserve), sieved (strained)
Melt half the butter or margarine and stir in the biscuit crumbs. Press the mixture into the base of a loose-bottomed 20 cm/8 in cake tin (pan). Melt the remaining butter and fry (sauté) the eating apples until soft and golden. Drain off any excess fat, allow to cool slightly, then spread over the biscuit base and sprinkle with the sultanas.
Mix together the cheese, flour, cream, mixed spice and lemon juice and rind. Mix together the egg yolks and sugar and stir into the cheese mixture until well blended. Whisk the egg whites until stiff, then fold into the mixture. Turn into the prepared tin and bake in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes until firm in the centre. Leave to cool in the tin.
Arrange the apple slices in circles around the top of the cake. Warm the jam and brush it over the apples to glaze.
Baked Apricot and Hazelnut Cheesecake
Makes one 18 cm/7 in cake
75 g/3 oz/1/3 cup butter or margarine
100 g/4 oz/1 cup plain (all-purpose) flour
100 g/4 oz/½ cup caster (superfine) sugar
25 g/1 oz/¼ cup ground hazelnuts
30 ml/2 tbsp cold water
100 g/4 oz/2/3 cup ready-to-eat dried apricots, chopped
Grated rind and juice of 1 lemon
100 g/4 oz/½ cup curd (smooth cottage) cheese
100 g/4 oz/½ cup cream cheese
25 g/1 oz/¼ cup cornflour (cornstarch)
2 eggs, separated
15 ml/1 tbsp icing (confectioners’) sugar
Rub the butter or margarine into the flour until the mixture resembles breadcrumbs. Stir in half the sugar and the hazelnuts, then add enough of the water to make a firm pastry (paste). Roll out and use to line a greased 18 cm/7 in loose-bottomed flan ring. Spread the apricots over the base. Purée the lemon rind and juice and the cheeses in a food processor or blender. Blend in the remaining sugar, the cornflour and the egg yolks until smooth and creamy. Whisk the egg whites until stiff, then fold into the mixture and spread it over the flan. Bake in a preheated oven at 180°C/350°F/gas 4 for 30 minutes until well risen and golden brown. Allow to cool slightly, then sift the icing sugar over the top and serve warm or cold.
Apricot and Orange Baked Cheesecake
Serves 8
For the pastry (paste):
75 g/3 oz/1/3 cup butter or margarine
175 g/6 oz/1½ cups plain (all-purpose) flour
A pinch of salt
30 ml/2 tbsp water
For the filling:
225 g/8 oz/1 cup curd (smooth cottage) cheese
75 ml/5 tbsp milk
2 eggs, separated
30 ml/2 tbsp clear honey
3 drops of orange essence (extract)
Grated rind of 1 orange
25 g/1 oz/¼ cup plain (all-purpose) flour
75 g/3 oz/½ cup apricot halves, chopped
Rub the butter or margarine into the flour and salt until the mixture resembles breadcrumbs. Gradually stir in enough of the water to make a soft dough. Roll out on a lightly floured surface and use to line a greased 20 cm/8 in flan ring. Line with greaseproof (waxed) paper and baking beans and bake blind in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes, then remove the paper and beans, reduce the oven temperature to 190°C/375°F/gas mark 5 and bake the case (pie shell) for a further 5 minutes.
Meanwhile, mix together the cheese, milk, egg yolks, honey, orange essence, orange rind and flour until smooth. Whisk the egg whites until they form soft peaks, then fold them into the mixture. Spoon into the case and sprinkle the apricots on top. Bake in the preheated oven for 20 minutes until just firm.
Apricot and Ricotta Baked Cheesecake
Makes one 23 cm/9 in cake
100 g/4 oz/½ cup butter or margarine
225 g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs
75 g/3 oz/1/3 cup caster (superfine) sugar
5 ml/1 tsp ground cinnamon
900 g/2 lb/4 cups Ricotta cheese
30 ml/2 tbsp plain (all-purpose) flour
2.5 ml/½ tsp vanilla essence (extract)
Grated rind of 1 lemon
3 egg yolks
350 g/12 oz apricots, stoned (pitted) and halved
50 g/2 oz/½ cup flaked (slivered) almonds
Melt the butter, then stir in the biscuit crumbs, 30 ml/2 tbsp of the sugar and the cinnamon. Press the mixture into a greased 23 cm/9 in loose-bottomed cake tin (pan). Beat the Ricotta cheese with the remaining sugar, the flour, vanilla essence and lemon rind for 2 minutes. Gradually whisk in the egg yolks until the mixture is smooth. Spoon half the filling over the biscuit base. Spread the apricots over the filling, sprinkle with almonds, then spoon the remaining filling over the top. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until firm to the touch. Leave to cool, then chill.
Boston Cheesecake
Makes one 23 cm/9 in cake
225 g/8 oz/2 cups plain biscuit (cookie) crumbs
50 g/2 oz/¼ cup caster (superfine) sugar
2.5 ml/½ tsp ground cinnamon
A pinch of grated nutmeg
75 g/3 oz/1/3 cup butter or margarine, melted
For the filling:
4 eggs, separated
225 g/8 oz/1 cup caster (superfine) sugar
250 ml/8 fl oz/1 cup soured (dairy sour) cream
5 ml/1 tsp vanilla essence (extract)
30 ml/2 tbsp plain (all-purpose) flour
A pinch of salt
450 g/1 lb/2 cups cream cheese
Mix the biscuit crumbs, sugar, cinnamon and nutmeg into the melted butter, then press into the base and sides of a 23 cm/9 in loose-bottomed flan tin (pan). Beat the egg yolks until thick and creamy. Whisk the egg whites until stiff, fold in 50 g/2 oz/¼ cup of the sugar, then continue to beat until stiff and glossy. Mix the soured cream and vanilla essence into the egg yolks, then stir in the remaining sugar, the flour and salt. Carefully stir in the cheese, then fold in the egg whites. Spoon into the base and bake in a preheated oven at 160°C/325°F/ gas mark 3 for 1 hour until just firm to the touch. Leave to cool, then chill before serving.
Baked Caribbean Cheesecake
Makes one 23 cm/9 in cake
For the base:
100 g/4 oz/1 cup plain (all-purpose) flour
25 g/1 oz/¼ cup ground almonds
25 g/1 oz/2 tbsp soft brown sugar
50 g/2 oz/¼ cup butter or margarine, melted and cooled
1 egg
15 ml/1 tbsp milk
For the filling:
75 g/3 oz/½ cup raisins
15–30 ml/1–2 tbsp rum (to taste)
225 g/8 oz/1 cup curd (smooth cottage) cheese
50 g/2 oz/¼ cup butter or margarine
25 g/1 oz/¼ cup ground almonds
50 g/2 oz/¼ cup caster (superfine) sugar
2 eggs
To make the base, mix together the flour, almonds and brown sugar. Work in the butter or margarine, egg and milk and mix to a softish dough. Roll out and shape into the base of a greased 23 cm/9 in cake tin (pan), prick all over with a fork and bake in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes until light golden.
To make the filling, soak the raisins in the rum until plump. Mix together the cheese, butter, ground almonds and caster sugar. Mix in the eggs, then fold in the raisins and rum to taste. Spoon over the base and bake in the preheated oven for 10 minutes until golden and just firm to the touch.
Baked Chocolate Cheesecake
Makes one 23 cm/9 in cake
For the base:
100 g/4 oz/1 cup ginger biscuit (cookie) crumbs
15 ml/1 tbsp sugar
50 g/2 oz/¼ cup butter, melted
For the filling:
175 g/6 oz/1½ cups plain (semi-sweet) chocolate
225 g/8 oz/1 cup caster (superfine) sugar
30 ml/2 tbsp cocoa (unsweetened chocolate) powder
450 g/1 lb/2 cups cream cheese
120 ml/4 fl oz/½ cup soured (dairy sour) cream
5 ml/1 tsp vanilla essence (extract)
4 eggs, lightly beaten
To make the base, mix the biscuits and sugar into the melted butter and press into the base of a greased 23 cm/9 in loose-bottomed cake tin (pan). To make the filling, melt the chocolate with half the sugar and the cocoa in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and leave to cool slightly. Beat the cheese until light, then gradually mix in the remaining sugar, the soured cream and vanilla essence. Gradually beat in the eggs, then stir in the chocolate mixture and spoon over the prepared base. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes until firm to the touch.
Chocolate and Nut Cheesecake
Makes one 23 cm/9 in cake
For the base:
100 g/4 oz/1 cup digestive biscuit (Graham cracker) crumbs
100 g/4 oz/½ cup caster (superfine) sugar
50 g/2 oz/¼ cup butter, melted
For the filling:
175 g/6 oz/1½ cups plain (semi-sweet) chocolate
50 g/2 oz/¼ cup caster (superfine) sugar
30 ml/2 tbsp cocoa (unsweetened chocolate) powder
450 g/1 lb/2 cups cream cheese
25 g/1 oz/¼ cup ground almonds
120 ml/4 fl oz/½ cup soured (dairy sour) cream
5 ml/1 tsp almond essence (extract)
4 eggs, lightly beaten
To make the base, mix the biscuit crumbs and 100 g/4 oz/½ cup of the sugar into the melted butter and press into the base of a greased 23 cm/9 in loose-bottomed cake tin (pan). To make the filling, melt the chocolate with the sugar and cocoa in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and leave to cool slightly. Beat the cheese until light, then gradually mix in the remaining sugar, the ground almonds, soured cream and almond essence. Gradually beat in the eggs, then stir in the chocolate mixture and spoon over the prepared base. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes until firm to the touch.
German Cheesecake
Makes one 23 cm/9 in cake
For the base
25 g/1 oz/2 tbsp butter or margarine
225 g/8 oz/2 cups plain (all-purpose) flour
2.5 ml/½ tsp baking powder
50 g/2 oz/¼ cup caster (superfine) sugar
1 egg yolk
15 ml/1 tbsp milk
For the filling:
900 g/2 lb/4 cups cottage cheese
225 g/8 oz/1 cup caster (superfine) sugar
50 g/2 oz/¼ cup butter or margarine, melted
250 ml/8 fl oz/1 cup double (heavy) cream
5 ml/1 tsp vanilla essence (extract)
4 eggs, lightly beaten
175 g/6 oz/1 cup sultanas (golden raisins)
15 ml/1 tbsp cornflour (cornstarch)
A pinch of salt
To make the base, rub the butter or margarine into the flour and baking powder, then stir in the sugar and make a well in the centre. Mix in the egg yolk and milk and blend together to a fairly soft dough. Press into the base of a 23 cm/9 in square cake tin (pan).
To make the filling, drain any excess liquid from the cottage cheese, then stir in the sugar, melted butter, cream and vanilla essence. Stir in the eggs. Toss the sultanas in the cornflour and salt until coated, then stir them into the mixture. Spoon over the base and bake in a preheated oven at 230°C/450°F/gas mark 8 for 10 minutes. Reduce the oven temperature to 190°C/375°F/gas mark 5 and bake for a further 1 hour until firm to the touch. Leave to cool in the tin, then chill.
Irish Cream Liqueur Cheesecake
Makes one 23 cm/9 in cake
For the base:
225 g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs
50 g/2 oz/½ cup ground almonds
100 g/4 oz/½ cup caster (superfine) sugar
100 g/4 oz/½ cup butter or margarine, melted
For the filling:
900 g/2 lb/4 cups cream cheese
225 g/8 oz/1 cup caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)
175 ml/6 fl oz/¾ cup Irish cream liqueur
3 eggs
For the topping:
250 ml/8 fl oz/1 cup soured (dairy sour) cream
60 ml/4 tbsp Irish cream liqueur
50 g/2 oz/¼ cup caster (superfine) sugar
To make the base, mix the biscuit crumbs, almonds and sugar with the melted butter or margarine and press into the base and sides of a 23 cm/9 in spring-form cake tin (pan). Chill.
To make the filling, beat the cream cheese and sugar until smooth. Blend in the vanilla essence and liqueur. Gradually blend in the eggs. Spoon into the base and bake in a preheated oven at 180°C/350°F/ gas mark 4 for 40 minutes.
To make the topping, whip together the cream, liqueur and sugar until thick. Spoon over the top of the cheesecake and spread evenly. Return the cheesecake to the oven for a further 5 minutes. Leave to cool, then chill before serving.
American Lemon and Nut Cheesecake
Makes one 20 cm/8 in cake
For the base:
225 g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs
25 g/1 oz/2 tbsp caster (superfine) sugar
5 ml/1 tsp ground cinnamon
50 g/2 oz/¼ cup butter or margarine, melted
For the filling:
2 eggs, separated
100 g/4 oz/½ cup caster sugar
350 g/12 oz/1½ cups full-fat soft cheese
Grated rind and juice of 1 lemon
150 ml/¼ pt/2/3 cup double (heavy) cream
25 g/1 oz/¼ cup chopped mixed nuts
To make the base, stir in the crumbs, sugar and cinnamon into the butter or margarine. Press over the base and sides of a 20 cm/8 in loose-bottomed flan tin (pan). Chill.
To make the filling, beat together the egg yolks and sugar until thick. Fold in the cheese, lemon rind and juice. Whip the cream until stiff, then fold it into the mixture. Whisk the egg whites until stiff, then fold into the mixture. Spoon into the base and bake in a preheated oven at 160°C/325°F/gas mark 3 for 45 minutes. Sprinkle with the nuts and return to the oven for a further 20 minutes. Turn off the oven and leave the cheesecake in the oven to cool, then chill before serving.
Orange Cheesecake
Makes one 23 cm/9 in cake
For the base:
100 g/4 oz/1 cup crushed wafer biscuits (cookies)
2.5 ml/½ tsp ground cinnamon
15 ml/1 tbsp egg white
For the filling:
450 g/1 lb/2 cups cottage cheese
225 g/8 oz/1 cup cream cheese
75 g/3 oz/1/3 cup caster (superfine) sugar
15 ml/1 tbsp plain (all-purpose) flour
30 ml/2 tbsp orange juice
10 ml/2 tsp grated orange rind
5 ml/1 tsp vanilla essence (extract)
1 large orange, cut into sections and membranes removed
100 g/4 oz strawberries, sliced
To make the base, mix together the crusted wafers and cinnamon. Whisk the egg whites until foamy, then mix into the crumbs. Press the mixture into the base of a loose-bottomed 23 cm/9 in flan tin (pan). Bake in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes. Remove from the oven and leave to cool. Reduce the oven temperature to 150°C/300°F/gas mark 2.
To make the filling, mix together the cheeses, sugar, flour, orange juice and rind and vanilla essence until smooth. Spoon over the base and bake in the preset oven for 35 minutes until firm. Leave to cool, then chill until set. Decorate with the oranges and strawberries.
Ricotta Cheesecake
Makes one 23 cm/9 in cake
For the base:
25 g/1 oz/2 tbsp caster (superfine) sugar
5 ml/1 tsp grated lemon rind
100 g/4 oz/1 cup plain (all-purpose) flour
A few drops of vanilla essence (extract)
1 egg yolk
25 g/1 oz/2 tbsp butter or margarine
For the topping:
750 g/1½ lb/3 cups Ricotta cheese
225 g/8 oz/1 cup caster (superfine) sugar
120 ml/4 fl oz/½ cup double (heavy) cream
45 ml/3 tbsp plain (all-purpose) flour
5 ml/1 tsp vanilla essence (extract)
5 eggs, separated
150 g/5 oz raspberries or strawberries
To make the base, beat together the sugar, lemon rind and flour, then add the vanilla essence, egg yolk and butter or margarine. Continue to beat until the mixture forms a dough. Press half the dough into a greased 23 cm/9 in spring-form cake tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 8 minutes. Reduce the oven temperature to 180°C/350°F/gas mark 4. Leave to cool, then press the remaining mixture round the sides of the tin.
To make the topping, beat the Ricotta cheese until creamy. Mix in the sugar, cream, flour, vanilla essence and egg yolks. Whisk the egg whites until stiff, then fold into the mixture. Spoon into the crust and bake in the preheated oven for 1 hour. Leave to cool in the tin, then chill before arranging the fruit on top to serve.
Baked Cheese and Soured Cream Layer Cheesecake
Makes one 23 cm/9 in cake
50 g/2 oz/¼ cup butter or margarine, softened
50 g/2 oz/¼ cup caster (superfine) sugar
1 egg
350 g/12 oz/3 cups plain (all-purpose) flour
For the filling:
675 g/1½ lb/3 cups cream cheese
15 ml/1 tbsp lemon juice
5 ml/1 tsp grated lemon rind
175 g/6 oz/¾ cup caster (superfine) sugar
3 eggs
250 ml/8 fl oz/1 cup soured (dairy sour) cream
5 ml/1 tsp vanilla essence (extract)
To make the base, cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg, then fold in the flour to make a pastry (paste). Roll out and use to line a greased 23 cm/9 in cake tin (pan) and bake in a preheated oven at 220°C/425°F/gas mark 7 for 5 minutes.
To make the filling, mix together the cream cheese, lemon juice and rind. Reserve 30 ml/2 tbsp of the sugar, then mix the rest into the cheese. Gradually add the eggs, then spoon the mixture on to the base. Bake in the preheated oven for 10 minutes, then reduce the oven temperature to 150°C/300°F/gas mark 2 and bake for a further 30 minutes. Mix together the soured cream, reserved sugar and vanilla essence. Spoon over the cake and return to the oven and bake for a further 10 minutes. Leave to cool, then chill before serving.
Light Baked Cheesecake with Sultanas
Makes one 18 cm/7 in cake
75 g/3 oz/1/3 cup butter or margarine, melted
100 g/4 oz/1 cup rolled oats
50 g/2 oz/1/3 cup sultanas (golden raisins)
For the filling:
50 g/2 oz/¼ cup butter or margarine, softened
250 g/9 oz/generous 1 cup quark
2 eggs
25 g/1 oz/3 tbsp sultanas (golden raisins)
25 g/1 oz/¼ cup ground almonds
Juice and grated rind of 1 lemon
45 ml/3 tbsp plain yoghurt
Mix together the butter or margarine, oats and sultanas. Press into the base of a greased 18 cm/7 in cake tin (pan) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 10 minutes. Beat together the filling ingredients and spoon over the base. Bake for a further 45 minutes. Leave to cool in the tin before turning out.
Light Baked Vanilla Cheesecake
Makes one 23 cm/9 in cake
175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs
225 g/8 oz/1 cup caster (superfine) sugar
5 egg whites
50 g/2 oz/¼ cup butter or margarine, melted
225 g/8 oz/1 cup cream cheese
225 g/8 oz/1 cup cottage cheese
120 ml/4 fl oz/½ cup milk
30 ml/2 tbsp plain (all-purpose) flour
5 ml/1 tsp vanilla essence (extract)
A pinch of salt
Mix together the biscuit crumbs and 50 g/2 oz/¼ cup of the sugar. Lightly beat one egg white and stir it into the butter or margarine, then mix with the biscuit crumb mixture. Press into the base and sides of a 23 cm/9 in loose-bottomed flan tin (pan) and leave to set.
To make the filling, beat together the cream cheese and cottage cheese, then stir in the remaining sugar, the milk, flour, vanilla essence and salt. Beat the remaining egg whites until stiff, then fold into the mixture. Spoon into the base and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 1 hour until set in the centre. Leave to cool in the tin for 30 minutes before turning out on to a wire rack to finish cooling. Chill until ready to serve.
Baked White Chocolate Cheesecake
Makes one 18 cm/7 in cake
225 g/8 oz/2 cups plain (semi-sweet) chocolate digestive biscuit (Graham cracker) crumbs
50 g/2 oz/¼ cup butter or margarine, melted
300 g/11 oz/2¾ cups white chocolate
400 g/14 oz/1¾ cups cream cheese
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
2 eggs, lightly beaten
5 ml/1 tsp vanilla essence (extract)
Stir the biscuit crumbs into the butter or margarine and press into the base of an 18 cm/7 in loose-bottomed cake tin (pan). Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and stir in the cream cheese, cream, eggs and vanilla essence. Spread the mixture over the base and level the top. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 1 hour until firm to the touch. Leave to cool in the tin.
White Chocolate and Hazelnut Cheesecake
Makes one 23 cm/9 in cake
225 g/8 oz chocolate wafer biscuits (cookies)
100 g/4 oz/1 cup ground hazelnuts
30 ml/2 tbsp soft brown sugar
5 ml/1 tsp ground cinnamon
225 g/8 oz/1 cup butter or margarine
450 g/1 lb/4 cups white chocolate
900 g/2 lb/4 cups cream cheese
4 eggs
1 egg yolk
5 ml/1 tsp vanilla essence (extract)
Grind or crush the wafers and mix with half the hazelnuts, the sugar and cinnamon. Set aside 45 ml/3 tbsp of the mixture for the topping. Melt 90 ml/ 6 tbsp of the butter or margarine and mix with the remaining wafer mixture. Press into the base and sides of a greased 23 cm/9 in loose-bottomed flan tin (pan) and chill while you make the filling.
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and leave to cool slightly. Beat the cheese until light and fluffy. Gradually beat in the eggs and egg yolk, then beat in the remaining butter and the melted chocolate. Stir in the vanilla essence and remaining hazelnuts and beat until smooth. Spoon the filling into the crumb base. Bake in a preheated oven at 150°C/300°F/gas mark 2 for 1¼ hours. Sprinkle the top with the reserved wafer biscuit and nut mixture and return to the oven for a further 15 minutes. Leave to cool, then chill before serving.
White Chocolate and Wafer Cheesecake
Makes one 23 cm/9 in cake
225 g/8 oz chocolate wafer biscuits (cookies)
30 ml/2 tbsp caster (superfine) sugar
5 ml/1 tsp ground cinnamon
225 g/8 oz/1 cup butter or margarine
450 g/1 lb/4 cups white chocolate
900 g/2 lb/4 cups cream cheese
4 eggs
1 egg yolk
5 ml/1 tsp vanilla essence (extract)
Grind or crush the wafers and mix with the sugar and cinnamon. Set aside 45 ml/3 tbsp of the mixture for topping. Melt 90 ml/6 tbsp of the butter or margarine and mix with the remaining wafer mixture. Press into the base and sides of a greased 23 cm/9 in loose-bottomed flan tin (pan) and chill.
To make the filling, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and leave to cool slightly. Beat the cheese until light and fluffy. Gradually beat in the eggs and egg yolk, then beat in the remaining butter and the melted chocolate. Stir in the vanilla essence and beat until smooth. Spoon the filling into the crumb base. Bake in a preheated oven at 150°C/300°F/gas mark 2 for 1¼ hours. Sprinkle the top with the reserved wafer biscuit mixture and return to the oven for a further 15 minutes. Leave to cool, then chill before serving.